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Titlebook: Aspergillus; J. E. Smith Book 1994 Springer Science+Business Media New York 1994 Expression.Fermentation.enzymes.physiology.protein

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發(fā)表于 2025-3-21 19:58:37 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
期刊全稱Aspergillus
影響因子2023J. E. Smith
視頻videohttp://file.papertrans.cn/164/163167/163167.mp4
學(xué)科分類Biotechnology Handbooks
圖書封面Titlebook: Aspergillus;  J. E. Smith Book 1994 Springer Science+Business Media New York 1994 Expression.Fermentation.enzymes.physiology.protein
影響因子The genus Aspergillus has a worldwide distribution and is one of the most common of all groups of fungi. They are possibly the greatest contami- nants of natural and man-made organic products, and a few species can cause infections in man and animals. The aspergilli are also one of the most important mycotoxin-producing groups of fungi when growing as contaminants of cereals, oil seeds, and other foods. Not all aspergilli are viewed as troublesome contaminants, however, as several species have had their metabolic capabilities harnessed for commercial use. The aspergilli have long been associated in the Far East with the koji stage of several food fermentations, particularly soy sauce and miso, and subsequently as a source of useful enzymes. The ability of these fungi to produce several organic acids, especially citric acid, has created major industrial complexes worldwide. Traditional methods of strain develop- ment have been extensively studied with the industrial strains, while more recently, recombinant DNA technology has been applied to the aspergilli with emphasis on heterologous protein production. In compiling this book, I have been fortunate to have the full enthu- siastic
Pindex Book 1994
The information of publication is updating

書目名稱Aspergillus影響因子(影響力)




書目名稱Aspergillus影響因子(影響力)學(xué)科排名




書目名稱Aspergillus網(wǎng)絡(luò)公開度




書目名稱Aspergillus網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Aspergillus被引頻次




書目名稱Aspergillus被引頻次學(xué)科排名




書目名稱Aspergillus年度引用




書目名稱Aspergillus年度引用學(xué)科排名




書目名稱Aspergillus讀者反饋




書目名稱Aspergillus讀者反饋學(xué)科排名




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https://doi.org/10.1007/978-0-8176-4659-2tcome was increased efficiency, increased yields, decreased costs, and overall a much cleaner technology. Two of the success stories in this area were α-amylase and amyloglucosidase produced by . species. The extension of these developments led to the introduction of glucose isomerase, which catalyz
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Publications of the Scuola Normale Superioreand in decaying vegetation (Domsch .., 1980). They are particularly abundant in tropical and subtropical regions (Raper and Fennell, 1965). Together with ., they are the dominant genera on stored products, being able to thrive in situations of low water activity and high temperatures.
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Transfer Phenomena and Chemical Kinetics,d by plasmid-mediated transformation procedures or by bacteriophage infection to the bacterium ., in which such heterologous gene(s) could be synthesized in large quantities and studied, taking advantage of the replicative abilities of plasmids within the . cell.
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